Record Details

advances in biotechnology of spices and herbs

DSpice at Indian Institute of Spices Research

View Archive Info
 
 
Field Value
 
Creator NIRMAL BABU, K
MINOO, DIVAKARAN
GEETHA, S P
RAVINDRAN, P N
PETER, K V
 
Date 2012-01-06T18:51:08Z
2012-01-06T18:51:08Z
2005
 
Identifier Indian Journal of Botanical Research Vol. I (2) : 55-214(2005)
http://hdl.handle.net/123456789/798
 
Description India is a rich repository of spices. Various biotechnological approaches like
rnicropropagation, somaclonal variation, in vitro conservation, synseed technology, protoplast fusion, production of flavour and colouring components, and development of no val transgenics have great significance in conservation ,utilization and increasing the production and productivity of spices. Protocols for micropropagation and commercially viable production of disease
free planting materials are available for many spices. Efficient plant regeneration protocols are also available for exploiting somaclonal variation especially in crops like ginger, turmeric and vanilla where the available natural variability is relatively low and a few useful somaclonalvariants were identified. Successful isolation and culture of protoplasts were reported in few spices like capsicum, black pepper, fennel, fenugreek, garlic, saffron, peppermint etc.
Development of noval genotypes by transgenesis is in the preliminary stage. Synseed and Micro-rhizome technology is also available for many spices for safe propagation, conservation,movement, and exchange of germplasm. In vitro and cryo preservation technologies for conservation of spices germplasm are available and two in vitro gene banks for spices functions at Indian institute of Spices research (IISR) and National Bureau of Plant Genetic
Resources (NBPGR). Studies are in progress for production of primary and secondary
metabolites, flavour and colouring compounds like capsaicin, vanillin, anethole, crocin,
picrocrocin and safrane! etc. using immobilized and transformed cell cultures. Molecular markers were used for crop profiling, finger printing, molecular taxonomy, identification of duplicates, hybrids, estimation of genetic fidelity of mieropropagated and in vitro conserved
plants in many spices. Molecular maps were made in capsicum and are in progress in
blackpepper for marker aided breeding and selection. In short, many advancement were
made and biotechnology of herbs and spices is in active phase of progress.
 
Format 44720350 bytes
application/pdf
 
Language en
 
Subject biotechnology
spices
herbs
Micropropagation
Medicinal Plants
in vitro conservation
somaclonal variation
synseed technology
protoplast fusion
transgenesis
 
Title advances in biotechnology of spices and herbs
 
Type Article